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Receta Chicory Soup With Egg (Zuppa Di Cicoria Con L"Ouvo)

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Raciónes: 4

Ingredientes

Cost per serving $2.24 view details
  • 1/2 c. finely-minced peeled onions
  • 3 ounce pancetta finely minced
  • 2 x garlic cloves finely minced
  • 1/2 tsp red chili flakes
  • 1 Tbsp. finely-minced fresh mint leaves
  • 1/4 c. extra-virgin extra virgin olive oil
  • 1 lb fresh tomatoes seeded, and coarsely minced
  • 2 x heads chicory - (abt 2 lbs) cleaned, trimmed, and broken into 2" pcs
  • 1 tsp salt
  • 4 slc Italian peasant bread toasted
  • 4 x Large eggs

Direcciones

  1. In a medium-sized pot, heat the extra virgin olive oil over medium-high heat. Add in the onion, pancetta, garlic, chilis and mint till lightly golden brown. Add in the tomatoes and cook for five more min. Add in the chicory and salt, stir, and cook for 3 more min. Add in 1 qt water and simmer 30 min.
  2. To serve, arrange a slice of toasted bread in each serving bowl, break an egg on top, then pour a few ladlefuls of very warm soup over to soak the bread and cook the egg.
  3. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 233g
Recipe makes 4 servings
Calories 270  
Calories from Fat 179 66%
Total Fat 20.2g 25%
Saturated Fat 3.93g 16%
Trans Fat 0.0g  
Cholesterol 219mg 73%
Sodium 972mg 41%
Potassium 492mg 14%
Total Carbs 11.33g 3%
Dietary Fiber 1.6g 5%
Sugars 3.88g 3%
Protein 12.18g 19%
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